Chromatography Online


Laura McGregor | Authors


Combining Sorptive Extraction with Two-Dimensional Gas Chromatography for the Flavour Profiling of Milk

This proof-of-principle study shows that polymer-based sorptive extraction probes, coupled with secondary focusing by thermal desorption and analysis by flow-modulated GC×GC–TOF-MS/FID, can be used to separate and identify flavour compounds in milk. As well as comparing the profiles of dairy and non-dairy milks, this article highlights the practical benefits of this sampling procedure, the ability of two-dimensional GC to physically separate components that would coelute in one-dimensional GC, and the use of software tools to improve workflow.

Investigating Cookie Aroma Profiles Using Dynamic Headspace Sampling and TD–GC–TOF-MS

This proof-of-principle study shows that dynamic headspace sampling with thermal desorption–gas chromatography–time‑of-flight mass spectrometry (TD–GC–TOF-MS) analysis can be used to investigate the complex aroma profiles released from flavoured cookies. Key flavour compounds in chocolate-chip, peanut, and orange-cream cookies are highlighted, and the effect of raising the headspace extraction temperature is examined.

A Guide to Modern Comprehensive Two-Dimensional Gas Chromatography

This article provides a short overview of the theory and practice of the rapidly developing field of two‑dimensional gas chromatography (GC×GC). Included in the discussion are a summary of the detectors used, an assessment of the options available for modulating the first-column eluate, and some recent developments in methodologies for interpreting the results.

Trace-Level Quantitation of Tear Gas Lachrymators in Complex Matrices

GC?GC–TOF-MS is used in forensic analysis for the analysis of tear gas lachrymators. In this article the analysis of a lachrymator standard is shown first, followed by the detection of capsaicin and dihydrocapsaicin at trace levels in a complex extract from contaminated clothing.